If you’re craving a sweet treat that ticks all the boxes—crave-worthy, compassionate, and quick to make—these Easy Vegan Chocolate Chip Cookies are the answer! They’re the ultimate comfort cookies: golden at the edges, astonishingly soft in the middle, brimming with melty chocolate chips, and holding a delightful bit of chew. Best part? They require no fancy ingredients or complicated steps. Whether you’re vegan or just out of eggs, this recipe turns everyday pantry items into cookies that feel like a hug straight from the oven. Trust me, one batch and you’ll be hooked on these Easy Vegan Chocolate Chip Cookies!
Ingredients You’ll Need
Simple, everyday essentials are all you need to whip up Easy Vegan Chocolate Chip Cookies. Each ingredient is carefully chosen to bring out the best texture and deep flavor, proving that vegan baking can be just as scrumptious (and decadent) as the classic!
- Coconut oil: Keep it solid (not melted) for perfect, buttery cookie texture—and just a hint of tropical aroma!
- Brown sugar: Adds wonderful moisture and that signature caramel depth you love in a great cookie.
- Unsweetened almond milk: The perfect plant-based binder that keeps your dough silky; swap for your favorite non-dairy milk if you like!
- Vanilla extract: A must for that rich, irresistible bakery-style flavor.
- All-purpose flour: Classic base for structure, giving the cookies just the right amount of chew.
- Baking soda: Lends essential lift and softness while helping the cookies spread beautifully.
- Baking powder: Works in tandem with baking soda for perfectly fluffy centers.
- Salt: Just a pinch to balance the sweetness and make those chocolate chips shine.
- Vegan chocolate chips: The star of the show; use your favorite brand for maximum melt and flavor!
How to Make Easy Vegan Chocolate Chip Cookies
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) for an even bake every time. While the oven warms, grab a baking sheet and line it with parchment paper—this ensures your cookies won’t stick and makes cleanup a breeze.
Step 2: Cream Coconut Oil and Sugar
In a large mixing bowl, beat together the solid coconut oil and brown sugar until the mixture looks fluffy and creamy. This step is key for creating those classic cookie ridges and achieving that oh-so-satisfying chewiness you love.
Step 3: Add Wet Ingredients
Pour in the almond milk and vanilla extract. Stir them into your creamed mixture until everything’s smooth and unified, creating a luscious base for your dough.
Step 4: Mix Dry Ingredients Separately
In a second bowl, whisk together the flour, baking soda, baking powder, and salt. Mixing dry ingredients separately helps distribute leaveners and salt evenly throughout your cookies.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient blend to your wet mixture. Use a spoon or spatula to gently fold everything together—stop once just combined. Overmixing can make cookies tough, so go easy here!
Step 6: Stir in Chocolate Chips
Fold in the vegan chocolate chips so they’re evenly distributed throughout the dough. Every scoop should be generously studded with chocolatey goodness.
Step 7: Portion and Bake
Scoop out tablespoon-sized portions of dough and place them on your prepared baking sheet, leaving about 2 inches between each cookie (they spread while baking!). Bake for 10–12 minutes, just until the edges turn golden and the centers are still soft.
Step 8: Cool and Enjoy
Let your Easy Vegan Chocolate Chip Cookies cool on the baking sheet for five minutes to set before transferring them to a wire rack. This patience is rewarded with cookies that hold their shape perfectly but stay beautifully soft inside.
How to Serve Easy Vegan Chocolate Chip Cookies
Garnishes
Keep things classic with a light sprinkle of flaky sea salt on top as soon as the cookies come out of the oven—this amps up the chocolaty flavor. For a fancier touch, drizzle with melted vegan chocolate or dust them with powdered sugar.
Side Dishes
Serve your cookies alongside a tall, cool glass of your favorite plant-based milk, a scoop of vegan vanilla ice cream, or even a steaming mug of oat-milk hot chocolate for pure comfort. They’re also perfect with a bowl of fresh seasonal fruit to balance their rich sweetness.
Creative Ways to Present
Transform your Easy Vegan Chocolate Chip Cookies into ice cream sandwiches by sandwiching two cookies around a scoop of vegan ice cream. Or, package them in a pretty gift box for a thoughtful, homemade present. For dessert platters, stack cookies high and embellish with fresh berries and mint leaves—a total showstopper!
Make Ahead and Storage
Storing Leftovers
Once the cookies are completely cool, tuck them into an airtight container and keep them at room temperature. They’ll stay wonderfully soft and fresh for up to 4 days—if they last that long!
Freezing
To freeze, arrange cooled cookies in a single layer (or separated by parchment) and seal in a freezer-safe container. They keep their flavor and texture for up to 3 months. You can even freeze unbaked cookie dough in scoops for fresh-baked treats on demand!
Reheating
For that just-baked warmth, reheat cookies in the microwave for 10–15 seconds or pop them on a baking sheet in a 300°F oven for 3–4 minutes. This revives their gooey, melty chocolate allure and makes them taste fresh out of the oven.
FAQs
Can I use another type Dessert, Cookies
Absolutely! While coconut oil gives these Easy Vegan Chocolate Chip Cookies a light, buttery flavor, you can substitute with another solid plant-based fat like vegan butter. Just keep the same measurements and the result will still be delicious.
What’s the best plant-based milk for the dough?
Any unsweetened plant milk works well—almond, soy, oat, or cashew. Just choose one with a mild flavor so it complements, rather than overpowers, the chocolate and vanilla in the cookies.
Can the cookie dough be made ahead and chilled?
Yes! Chilling the dough for about 30 minutes before baking makes the cookies even chewier and helps intensify the flavor. It’s also an easy way to prep ahead for last-minute cookie cravings.
Are these cookies allergy-friendly for dairy and eggs?
Definitely. These Easy Vegan Chocolate Chip Cookies are completely dairy-free and egg-free, making them perfect for anyone with those common allergies. Just check your chocolate chips to ensure they’re truly vegan and allergen-friendly.
What should I do if my cookies come out too flat?
If your cookies are spreading too much, try chilling the dough before baking, or make sure your coconut oil was solid (not melted) when mixing. Two simple tweaks and you’ll get that picture-perfect bakery look!
Final Thoughts
Don’t let another day go by without baking a batch of these Easy Vegan Chocolate Chip Cookies! They’re joyfully simple, endlessly adaptable, and bound to earn a place in your regular treat rotation. Grab a mixing bowl and let the cookie magic begin—you deserve it!
Print
Easy Vegan Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Easy Vegan Chocolate Chip Cookies are a delightful treat for those with dietary restrictions or anyone looking for a delicious cookie recipe. They are dairy-free, egg-free, and full of chocolatey goodness.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup coconut oil, solid but not melted
- 1 cup brown sugar, packed
- 1/4 cup unsweetened almond milk
- 1 tablespoon vanilla extract
Add-ins:
- 1 cup vegan chocolate chips
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, beat together coconut oil and brown sugar until creamy. Mix in almond milk and vanilla.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually stir dry ingredients into the wet mixture until combined.
- Add chocolate chips: Fold in the vegan chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the baking sheet, spacing 2 inches apart. Bake for 10–12 minutes until edges are golden but centers are still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, chill dough for 30 minutes before baking.
- Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
